The effectiveness of the use of vegetable breading in the technology of whole-muscle products

Abstract

Aim. To achieve the greatest efficiency of using vegetable breading in the production technology of large-sized whole-muscle meat products, including baked pork. Materials and Methods. The development and research of control and experimental samples were carried out according to generally accepted methods in accordance with regulatory and technical documentation. The calcium content was determined according to GOST R 55573-2013. The magnesium content was determined according to GOST R 33424-2015. The iron content was determined according to GOST 26928-86. Microbiological parameters were examined in accordance with the requirements of SanPiN 2.3.2.1078-01 (as amended on July 6, 2011) according to generally accepted methods. Results. It was revealed that the use of vegetable breading and fixing it with a pectin-based gel increased the physiological and nutritional value of the product, improved its organoleptic characteristics, increased the mass at the output of the finished product. Conclusion. The expediency of using vegetable breading in the production of smoked pork meat and fixing it on the surface of products using a gel based on animal protein from highly purified collagen raw materials is substantiated.